Name: Butterflied Lamb with Macadamia and Spinach Pesto
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Cuisine: australian
Ingredients: 50 g baby spinach; 2/3 cup macadamias toasted; 2 garlic clove chopped; 1/4 cup parmesan grated; 1/3 cup Classic Flavour extra virgin olive oil; 1 tbs lemon juice; 2 tbs fresh rosemary chopped; 1 kg butterflied lamb leg; 4 chat potato chopped cooked *to serve; 2 cup cherry truss tomato cooked *to serve

by Super Food Ideas Last updated on 08/06/2019

Please a crowd with tender barbecued lamb served with a home-made macadamia and spinach pesto. - Super Food Ideas

Ingredients

50 g baby spinach
2/3 cup macadamias toasted
2 garlic clove chopped
1/4 cup parmesan grated
1/3 cup Cobram Estate Classic Flavour extra virgin olive oil
1 tbs lemon juice
2 tbs fresh rosemary chopped
1 kg butterflied lamb leg
4 chat potato chopped cooked *to serve
2 cup cherry truss tomato cooked *to serve

Method

Step 1

Using a food processor, process spinach, macadamias, garlic, parmesan, oil, lemon juice and 1/2 the rosemary until finely chopped. Reserve 1/2 cup pesto. Process remaining pesto until almost smooth.
Step 2

Rub lamb all over with smooth pesto. Place on a wire rack set over a large disposable baking dish. Season with salt and pepper. Pour 1 1/2 cups water into pan.
Step 3

Preheat barbecue (with hood) on high. Turn heat to medium-low. Cook lamb in barbecue over indirect heat for 40 to 45 minutes for medium or until cooked to your liking (see note). Set aside, covered, for 10 minutes before slicing.
Step 4

Stir 1 tablespoon boiling water into reserved chunky pesto. Sprinkle lamb with remaining rosemary. Serve with pesto, barbecued potatoes and cherry tomatoes.

Equipment

1 food processor
1 baking dish
1 barbecue with a hood

Recipe Notes

from Australia’s Best Recipes team

To use indirect heat, turn heat burners on one half of the barbecue to desired temperature. Place baking dish on unheated side of barbecue.
Allow for 10 minutes resting time before serving.